Calorie Comparison: 1 slice of white/WW bread: ~70 calories Without crust: ~30 calories You reduce more than half of the calorie value when you remove the crust! | It is important to mention that the crust "not only contains powerful antioxidants that can combat cancer, it is also rich in dietary fiber, which can prevent colon cancer" so use them for ingredients essential to homemade meals - such as: - bread crumbs with a food processor after drying/baking them in cubes - homemade stuffing by tearing them into chunks - crutons for your salad by cutting, seasoning then baking them Here are some recipies that can help you be creative with leftover crusts: |
"Cinnamon Sugar Bread Crusts" Ingredients: - Crusts from one loaf of bread (roughly 5-6 cups of bread crusts or sliced bread heels) *thaw first if frozen - 1/2 c. butter, melted- 3/4 c. sugar - 1 1/2 T. cinnamon Directions: Place bread crusts in a large bowl. Pour melted butter on top. Toss to coat. Pour on sugar and cinnamon and toss to coat again. Spread onto a cookie sheet and bake at 325 degrees for 25-30 minutes, flipping at least once during the baking time, until golden brown and crispy. Original Sources: | "Bread Pudding" Ingredients: - 4 cups bread (or crusts!), cut or torn into 1″ pieces - 1/2 tsp cinnamon - 2 cups milk - 1 egg - 1/4 cup brown sugar - 1 tsp vanilla - 1 TBSP butter ***Optional: - 2 cups grated apple - 1/2 cup cottage cheese - 1/3 cup raisins Directions: Blend together the milk, egg, brown sugar and vanilla and set aside. Layer 1/3 of the bread into a buttered or oiled 8″ baking dish; cover with 1 cup grated apple, half the cottage cheese, half the raisins, and 1/4 tsp of cinnamon. Pour half of the milk mixture over the layers in the baking pan, then repeat the layers again finishing with a layer of bread. Pour the rest of the milk mixture over the top and dot with butter. Cover the baking dish, and let sit for at least 1/2 hour or longer. Bake covered at 350 degrees for 45 minutes, then let stand for 20 minutes at room temperature before serving. | "Bread Crust Zucchini Quiche" Ingredients: (6 servings) - 1 pound dry ziti pasta - 1 onion, chopped - 1 pound lean ground beef - 2 (26 ounce) jars spaghetti sauce 6 ounces provolone cheese, sliced - 1 1/2 cups sour cream - 6 ounces mozzarella cheese, shredded - 2 tablespoons grated Parmesan cheese Directions: 1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. 2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. 4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. |